This is a quick and easy stir fry recipe that comes together in 30 minutes. It’s perfect for busy weeknights, plus it’s lighter and healthier than takeout! Takeout is often dripping with sweet, salty and oily sauces but this 4-ingredient sauce is light and so flavorful.
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Ok, this is a first! A guest post!! I’ve been tossing this idea around in my mind for some time and then I saw this Chicken stir fry with rice noodles on my friend’s . We made it over the weekend and the entire family loved it! You just need a few ingredients and one-pan to make this easy and delicious weeknight meal. Please welcome Love from Munckintime:
Stir-Fry is one of the most popular Chinese dishes. It is loaded with delicious ingredients like chicken, noodles, bell peppers, broccoli and mushrooms. Hi, I am Love from , and I am so thrilled to share this delicious Stir-Fry Recipe with Chicken and Rice Noodles here at Natasha’s Kitchen.
This Chinese recipe is super easy to make. All you will need is one wok or a skillet, and all of the ingredients listed below. It takes about 30 minutes to make this mouthwatering dish. Delicious dinner made in no time!
Watch How to make this Chicken Stir Fry:
Ingredients for Chicken Stir Fry with Rice Noodles:
12 oz rice noodles
3 tablespoons vegetable oil
1 lb (2 medium) skinless boneless chicken breasts, sliced into bite-size strips
Salt and black pepper to taste
1 red bell pepper (or 1/2 red and 1/2 green), sliced
1 cup broccoli, chopped
4 oz shiitake or portabello mushroom, sliced
1 tablespoon peeled and shredded fresh ginger
1/2 cup chicken broth
2 tablespoons soy sauce (NOT low-sodium)
2 tablespoons ketchup
1 teaspoon cornstarch
few drizzles of sesame oil
How to Make Chicken Stir Fry with Rice Noodles:
1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper and place it into hot skillet and stir-fry for about 3 minutes or until just cooked through. Remove from the skillet and set aside.
3. Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
4. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
5. Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
6. Right before serving drizzle sesame oil as season to taste with salt and pepper as desired. Grab a fork and enjoy!
Chicken Stir Fry with Rice Noodles (30 minute meal)
Ingredients
- 12 oz rice noodles
- 3 Tbsp vegetable oil
- 1 lb skinless boneless chicken breasts, sliced into bite-sized strips
- Salt and black pepper to taste
- 1 red bell pepper, or 1/2 red and 1/2 green, sliced
- 1 cup broccoli, chopped
- 4 oz shiitake or portobello mushroom, sliced
- 1 Tbsp fresh ginger, peeled and grated
- 1/2 cup chicken broth
- 2 Tbsp soy sauce, NOT low-sodium*
- 2 Tbsp ketchup
- 1 tsp corn starch
- few drizzles of sesame oil
Instructions
- Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat. Season chicken lightly with salt and pepper then place it into the hot skillet and stir-fry about 3 minutes or until just cooked through. Remove from the skillet and set aside.
- Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.
- In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.
- Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is hot and fully cooked through.
- Right before serving drizzle sesame oil and season to taste with salt and pepper as desired. Grab a fork and enjoy!
Notes
*If using low sodium soy sauce or broth, be sure to season to taste with salt or the recipe will be lacking in flavor.
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: Did you like this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles?
Let me know in the comments below, I would love to hear from you!
Huge Thank You goes to Natasha & Vadim for letting me share this yummy 30-Minute Stir-Fry Recipe with you!
P.S. This Chicken Stir Fry is truly as delicious as it looks. Make it this weekend! Don’t miss any tasty or fun inspiration from ! I love following her on , and. Also, be sure to subscribe to her.
Thanks friends! – Natasha
Great recipe. Instructions so clear n easy to follow. Thank you it was amazing just added green chilli other then that was perfect recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha! I was wondering if I could use vegetable broth instead of chicken broth? This recipe looks delicious!
Hi Nitasha, the vegetable broth will work fine.
Super easy and delicious!
Thank you, Terri!
Very good, My husband and I both enjoyed it. I boiled my chicken because all I had in the house was frozen chicken breast. I just spiced up the broth and used it in the sauce. I also used a little extra fresh ginger and green onions. Will make this again.
Fantastic! Thank you for sharing that with us, Sami. I hope you and your husband will love every recipe that you will try.
I tried this recipe, and I love it, it’s very easy and quick to do! And taste amazing! I added one green chilly for spice, great combination!
Fantastic! Thank you so much for your great comments and feedback, Kristine.
Tried it for the first time. I used a bag of Asian frozen mix just to see if we would like it. I must say it tasted great with no over powering ingredients in the sauce. I also used chicken tenders from the market and they worked out great.
So nice to know that, Anthony. I’m glad you loved this recipe and thanks for sharing that with us!
We all really liked it, and will make it again. In our case, by using gluten free soy sauce, I can make it easily for my daughter with celiac disease. Only note: I thought the chicken needed to be browned, so I overcooked it. Won’t be a problem next time!
So nice to hear that you liked this recipe using your substitute. Thanks for sharing that with us, Beth!
My family loved this dish. I just added onions instead of mushrooms since my kids are not big fans of them. Will plan to make more sauce for the leftovers. Thank you, Natasha!
I’m so glad you enjoyed it, Olya! Thank you for the wonderful review!
Very nice recept
It was amazing, I replaced the ketchup with hot sauce because adding tomato sauce didn’t feel right, other then that its a great recipe, and my siblings have been asking me to make it again.
I was wondering what the nutritional value was for this recipe? and THANK YOU!!!
Awesome, I should try that next time! Haven’t added the nutritional value for this recipe but thanks for suggesting that.
Thank you for the recipe!! This is the first time for me to cook with rice noodles. You’re right. This is such a quick, easy and delicious meal to prepare ☺ Thank you again!
You are so welcome! I am so glad you tried and liked this recipe.
thank you i love the chicken stir you became my number one chef you beat out chef ramsey
You’re so nice! Thank you for that wonderful compliment!
I made this the other night and it was so good! Added a little more ginger because I love ginger! My family loved it, nice and light and I love rice noodles and don’t use them much – yum! It was a little dry for leftovers so maybe would double batch the sauce and save for the reheat. Instead I used some store PF Chang’s Kung Pao on it for a whole different Flavor – fantastic!
Hello Kari, thank you for sharing your experience with us. That’s a good idea to double the sauce if you would be saving some for reheat. I am so glad that you loved this recipe!
I made this last night for dinner. It was a HUGE hit! Thankfully I had doubled the recipe so had enough for some left overs for lunch today. I added a teaspoon of chili garlic sauce that really elevated the taste and gave it a bite of heat (not too much, hubby doesn’t like spicy). You know it’s good when your 23 & 24 year old are like, “Mom, this is amazing!”
That is the best when kids love what we moms make. That’s so great!
Tried this tonight and was well impressed The only thing I did different was to add some chilli flakes for heat . Will make many more times thank you
Awesome! That’s also a good suggestion if you want to spice it up. Thanks for your good feedback!
This is my families favorite go to recipe – it’s so easy and comes out perfect every time. My 9 year old son asks for this repeatedly. Thank you so much!
You’re welcome Erika! Thank you for that amazing review!
I discovered an issue after I cooked it all up. The taste didn’t seem quite right and just the flavours didn’t seem to work together. I’m guessing it’s a cultural thing as when I’ve now clicked on your link for ketchup it has gone to a curry sauce where in the UK we’d take that to mean tomato sauce. So I put the wrong kind of ketchup in (it did seem odd – my bad for not checking). Just to let other people learn from my mistake.
Thank you for that feedback Brenda! We post photos of the ingredients we use in most of our recipe threads for guidance. I hope this review helps our UK readers.
I didn’t download recipe for the homemade Italian dressing you made and stored in Mason jar. Could you repost? Thank you.
Hi Sandra, we have the Homemade Italian Dressing recipe here. I hope you love it!
Truly is a 30 minuets meal and delicious. Thank you
Isn’t it the best?! I’m so glad you enjoyed this recipe!
Love love love this! I just omitted the mushrooms, added some different veggies, doubled the sauce and added a bit of honey. My 2 year old even ate this, so it’s a big win in my book! Thank you Natasha!
I’m so happy you enjoyed that. Thank you for sharing that with us!
could have been a good recipe but why ketchup!? totally ruined the flavor and took away all its potential. there’s no ketchup in asian cuisine. very disappointed. just my opinion. ):
Hi Olivia, this has been a very popular recipe for us – did you possibly make any substitutions or changes to the sauce?
Ketchup is not a good ingredient….ruined the stir fry
Hi Carolina, maybe try a different brand? We love the combination but let me know if you test anything different.